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Sri Lankan Beef Curry

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PREP TIME
25 min
COOKING TIME
105 min
TOTAL TIME
160 min
SERVINGS
8 servings
Dinner Sri Lankan
Sri Lankan Beef Curry
Ingredients
  • 3 pounds beef stew meat, cut into 1 inch cubes
  • 6 cloves garlic
  • 1 (1 inch) piece fresh ginger root - peeled, sliced and crushed
  • 3 1/2 tablespoons white vinegar
  • 2 teaspoons salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon curry powder, toasted
  • 1 1/2 tablespoons cayenne pepper
  • 3 tablespoons vegetable oil
  • 8 fresh curry leaves
  • 4 strips pandan leaf
  • 1 onion, sliced
  • 1 (1 inch) piece cinnamon stick
  • 4 green cardamom pods
  • 2 whole cloves
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 cup thick coconut milk
Instructions
1
First, thoroughly wash the beef under cold running water and gently pat it dry with paper towels to remove excess moisture.
2
Mince the garlic cloves into a smooth, uniform paste and blend it with the minced ginger to create a fragrant mixture. Combine this mixture with the vinegar, salt, pepper, roasted curry powder, and cayenne pepper in a bowl.
3
Add the beef cubes to this marinade and mix them thoroughly, ensuring they are evenly coated with the flavorful mixture. Set the beef aside to marinate for 30 minutes, allowing it to absorb the flavors.
4
Next, heat a generous amount of oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips, stirring gently to combine them with the oil.
5
Add the sliced onions to the pot and stir frequently, cooking them until they become soft and translucent, approximately 5 minutes.
6
Now, add the marinated beef cubes to the pot and cook until they are evenly browned on all sides, taking around 10 minutes.
7
Add the cinnamon stick, cardamom pods, and cloves to the pot, stirring gently to combine them with the beef.
8
Add the tomato paste and water to the pot, mixing everything together until it forms a smooth consistency.
9
Transfer the pot to low heat and cover it with a lid, allowing the curry to simmer for 1 1/2 hours or until the meat is tender.
10
Check on the curry every half hour to ensure it doesn't become too dry and stick to the pot. If necessary, add more water (up to 1 cup) to maintain the desired consistency.
11
Finally, stir in the coconut milk and heat it through until it's warm and well combined.
12
Taste the curry and adjust the seasonings as needed before serving it hot.